Wijoyo, KhuntoAjie (2013) Kadar Serat Kasar dan Protein pada Cookies berbahan dasar Tanah Liat dan Rumput Laut Merah (Kappaphycus alvarezii). Sarjana thesis, Universitas Brawijaya.
Abstract
Geofagi adalah perilaku mengkonsumsi tanah, tanah liat, lumpur, abu atau batu. Rumput laut adalah bahan makanan yang mengandung tinggi serat. Permintaan terhadap produk makanan kesehatan seperti makanan bebas gula (sugar-free food), rendah kalori (low calorie food) dan kaya serat (high fibre food) meningkat dengan pesat. Produk yang dihasilkan dari tanah liat dan rumput laut adalah cookies dimana seluruh tepung terigu diganti dengan tanah liat dan rumput laut. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh perubahan komposisi tepung tanah liat dan rumput laut terhadap kadar serat kasar dan protein. Penelitian ini menggunakan penelitian experimental dengan 4 taraf perlakuan dan 3 kali pengulangan. Taraf perlakuan tersebut merupakan proporsi tepung tanah liat : tepung rumput laut P0 (100% : 0%) P1 (90% : 10%) P2 (80% : 20%) P3 (70% : 30%). Variabel bebas pada penelitian ini adalah proporsi tepung tanah liat dan tepung rumput laut, sedangkan variabel terikatnya adalah kadar serat kasar dan protein. Analisis data kadar serat kasar menggunakan uji one way Anova yang dilanjutkan dengan uji post-hoc Tukey, sedangkan analisis data kadar protein menggunakan Kruskall-Wallis yang dilanjutkan dengan uji post-hoc Mann-Whitney. Hasil penelitian menunjukan bahwa cookies berbahan dasar tanah liat dan rumput laut merah memiliki kadar serat kasar sebesar (3.67-4.96)% dan protein (8.34-8.84)%. Kesimpulan dalam penelitian ini menunjukan bahwa peningkatan komposisi tepung rumput laut merah pada cookies tanah liat dapat meningkatkan kadar serat kasar dan protein.
English Abstract
Geofagi is a human behaviour involving the ingestion of soil, clay, mud, ash or stone. Seaweed is a food that contains high fiber. The demand for healthy food products such as sugar free, low calorie and high fiber food is rapidly increasing. Product has been produced from clay and seaweed are cookies that whole the wheat flour is replaced with clay and seaweed. The purpose of this study was to determine the effect of changes in the composition of the clay powder and seaweed to the crude fiber and protein levels. This study uses an experimental study with 4 levels of treatment and 3 replications. The treatment level is the proportion of clay powder : seaweed powder P0 (100%: 0%) P1 (90%: 10%) P2 (80%: 20%) P3 (70%: 30%). The independent variable in this study is the proportion of clay powder and seaweed powder, while the dependent variable is the crude fiber and protein. Data analysis of crude fiber using the one way ANOVA followed by post-hoc Tukey test. While data analaysis of protein using the Kruskall-Wallis followed by post-hoc Mann-Whitney. The results showed that the cookies made from clay and red seaweed has a content of crude fiber (3.67-4.96)% and protein (8.34-8.84)%. The conclusion of this research shows that increasing the red seaweed powder on clay cookies can increase levels of crude fiber and protein.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2013/557/051309549 |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | Hasbi |
| Date Deposited: | 23 Oct 2013 08:46 |
| Last Modified: | 20 Oct 2021 06:38 |
| URI: | http://repository.ub.ac.id/id/eprint/123845 |
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